Ingredients:

  • 2 whole Mediterranean sea bass (branzino), cleaned, scaled and gutted — about 400–500 g (14–18 oz) each (or 4 sea bass fillets, 170 g / 6 oz each)
  • 2 tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 cups (300 g) cherry tomatoes, halved
  • 1 small red onion, thinly sliced (about 1 cup / 120 g)
  • 3 cloves garlic, thinly sliced
  • 1/2 cup (75 g) pitted Kalamata or mixed olives, halved
  • 1 tbsp (15 ml) red wine vinegar or 1 tbsp (15 ml) dry white wine
  • 1 tsp (5 g) dried oregano or 2 tsp (2 g) fresh chopped
  • 2 tbsp (30 ml) extra-virgin olive oil
  • Zest of 1 lemon (optional for tomatoes)
  • 1 lemon, sliced into thin rounds (plus more lemon wedges to serve)
  • 6–8 sprigs flat-leaf parsley (about 1/4 cup / 15 g chopped)
  • 2 tsp (2 g) fresh thyme leaves (or 1/2 tsp dried)
  • 1 small handful fresh basil, chopped (optional)
  • 1 tsp (5 g) lemon zest
  • 1 small clove garlic, finely grated
  • 1–2 tbsp (15–30 ml) extra-virgin olive oil (for gremolata)
  • Flaky sea salt (to finish) - optional
  • Extra parsley and lemon wedges - optional garnish

Instructions:

  1. Preheat oven to 400°F (200°C) and position rack in middle. Pat the fish dry inside and out; score each side with 2–3 diagonal slashes if whole. Season cavity and exterior with salt and pepper and drizzle with a little olive oil.
  2. Combine cherry tomatoes, sliced red onion, sliced garlic, olives, oregano, red wine vinegar, 2 tbsp olive oil, salt and pepper in the roasting pan. Spread into an even layer and zest the lemon over the tomatoes if using.
  3. Stuff each fish cavity with lemon slices, thyme and a few parsley sprigs. Lay fish on top of the tomato-olive bed and drizzle fish with a little olive oil.
  4. Roast uncovered 18–30 minutes depending on size (about 18–22 minutes for 400 g / 14 oz fish; 25–30 minutes for 500 g / 18 oz fish). Rotate pan halfway if needed. Doneness cues: skin crisping and lightly browned, flesh opaque and flaking, internal temp 145°F (63°C) at the thickest part.
  5. While fish rests, combine chopped parsley, lemon zest, grated garlic, basil (if using) and 1–2 tbsp olive oil in a small bowl; season to taste to make the gremolata. Optionally simmer some roasted pan juices 1–2 minutes to concentrate for drizzling.
  6. Let fish rest 4–5 minutes. Transfer to a serving platter with roasted tomatoes and olives. Spoon pan juices and gremolata over the fish and finish with flaky sea salt and lemon wedges.